Tunnel of Fudge Cake

Recipe View 40 mins Prepare the Fudgy Filling: In a medium saucepan, whisk together 1 1/2 cups milk and the chocolate pudding mix until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Remove from heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly, about 15 minutes.

Recipe View 5 mins Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan. Ensure every nook and cranny is coated to prevent sticking. (5 minutes)

Recipe View 5 mins Cream the Base: In a large mixing bowl, cream together the granulated sugar, softened butter, and shortening until light and fluffy. This may take 3-5 minutes with an electric mixer. Scrape down the sides of the bowl as needed. (5 minutes)

Recipe View 3 mins Incorporate Wet Ingredients: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition. The batter should be smooth and well combined. (3 minutes)

Recipe View 2 mins Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. (2 minutes)

Recipe View 5 mins Alternate Additions: Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of milk, beginning and ending with the dry ingredients. Beat on low speed until just combined. Do not overmix. (5 minutes)

Recipe View 2 mins Fold in Walnuts: Gently fold in the chopped walnuts until evenly distributed throughout the batter. (2 minutes)

Recipe View 10 mins Assemble the Cake: Reserve 2 cups of the cake batter. Pour the remaining batter into the prepared Bundt pan. Carefully spoon the slightly cooled chocolate filling in a ring on top of the batter, being mindful to leave a 1/2-inch gap between the filling and the sides of the pan. Gently spoon the reserved 2 cups of batter over the filling, covering it completely. (10 minutes)

Recipe View 55 mins Bake to Perfection: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the cake (avoiding the filling) comes out clean or with a few moist crumbs. (55 minutes)

Recipe View 1 hrs Cool and Unmold: Let the cake cool in the pan for 1 hour before inverting it onto a wire rack to cool completely. This step is crucial for preventing the cake from breaking. (60 minutes)

Recipe View 3 mins Prepare the Glaze: In a small bowl, whisk together the confectioners' sugar and the remaining 6 tablespoons of milk until smooth and drizzable. Add more milk, one teaspoon at a time, if needed to reach your desired consistency. (3 minutes)

Recipe View 5 mins Glaze and Serve: Once the cake is completely cool, spoon the glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving. (5 minutes)